1 pkg. quick-cooking wild and white rice
3 tbsp. butter
3 medium onions, sliced thin
2 tsp. brown sugar
1 (6 oz.) pkg. sweet, dried cranberries
1/2 tsp. orange zest

Melt butter in skillet. Add onions and brown sugar. Cook about 6 minutes until onions are soft and translucent. Reduce heat to low. Slowly cook onions, stirring often, about 25 minutes or until they are caramel color. Stir in the cranberries. Cover and cook over low heat 10 minutes until cranberries swell.

Meanwhile, prepare rice according to package directions. Gently fold in onion mixture and orange zest.